Is RAINBOW BLAST CAKE Low FODMAP?

Ingredients

SUGAR, WATER, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE SHORTENING (PALM OIL, CANOLA OIL AND/OR SOYBEAN OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60, PROPYLENE GLYCOL MONOESTERS, SOY LECITHIN), EGGS, SOY OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), NONFAT MILK, CORN STARCH, WHITE SYRUP (CORN SYRUP, WATER, FRUCTOSE, NATURAL AND ARTIFICIAL FLAVOR, SALT, POTASSIUM SORBATE [PRESERVATIVE]), HIGH FRUCTOSE CORN SYRUP, SPRINKLES (SUGAR, RICE FLOUR, PARTIALLY HYDROGENATED VEGETABLE OIL [COTTONSEED AND SOYBEAN], CORN STARCH, GUM ARABIC, CELLULOSE GUM, CONFECTIONER'S GLAZE, CARRAGEENAN, SOY LECITHIN, YELLOW 6, RED 40, YELLOW 5, RED 3, ARTIFICIAL FLAVOR, BLUE 1), WHEAT STARCH, EGG WHITES, SALT, FOOD STARCH-MODIFIED, SODIUM BICARBONATE, ARTIFICIAL COLOR (BLUE 1, BLUE 2, RED 3, RED 40, YELLOW 6, YELLOW 5, WATER, CORN SYRUP, GLYCERINE, HIGH FRUCTOSE CORN SYRUP, SUGAR, SORBITOL, MODIFIED FOOD STARCH, CARRAGEENAN GUM, AGAR, SODIUM BENZOATE [PRESERVATIVE], CITRIC ACID, POTASSIUM SORBATE [PRESERVATIVE], SALT XANTHAN GUM), DEXTROSE, ARTIFICIAL COLOR, SODIUM ALUMINUM PHOSPHATE, ALUMINUM SULFATE, NATURAL AND ARTIFICIAL FLAVORS, EMULSIFIER (MONO AND DIGLYCERIDES, PROPYLENE GLYCOL ESTER OF FATTY ACIDS, SODIUM STEAROYL LACTYLATE), POTASSIUM SORBATE (PRESERVATIVE), SODIUM STEAROYL LACTYLATE, GUAR GUM, SODIUM ACID PYROPHOSPHATE, XANTHAN GUM, SORBIC ACID (PRESERVATIVE), MONOCALCIUM PHOSPHATE, POLYSORBATE 60.

What is a Low FODMAP diet?

A Low FODMAP diet limits foods high in certain short-chain carbohydrates (FODMAPs) that can be poorly absorbed in the gut. These include specific sugars found in foods like onions, garlic, beans, apples, and wheat. It's commonly followed by people with irritable bowel syndrome (IBS) or other digestive sensitivities to reduce bloating, gas, and discomfort. The diet typically involves an elimination phase, followed by gradual reintroduction to identify personal triggers. When followed carefully, often with a dietitian's guidance, a Low FODMAP diet can help manage symptoms while maintaining a balanced and varied intake of nutrients.

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